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Veggie Chicken Pasta
Veggie Chicken Pasta
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Seasonal pasta primavera with asparagus, mushrooms, zucchini, squash, and onion - a delicious blend of fresh ingredients.
Ingredients:
  • 2 cups whole wheat rotini pasta
  • 1 tablespoon olive oil, or as needed
  • 1 pound chicken, cut into bite-size pieces
  • 10 asparagus spears, cut into 1/2-inch lengths
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 0.5 small onion, sliced
  • 0.5 cup sliced mushrooms
  • 0.75 cup low-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch red pepper flakes, or to taste
  • 0.5 cup feta cheese, crumbled
Instructions:
  • Bring a pot of salted water to a boil, then cook the rotini until al dente, about 8 minutes; drain.
  • In a skillet over medium heat, sauté chicken in olive oil until golden brown, about 3 to 5 minutes. Stir in asparagus, zucchini, yellow squash, onion, and mushrooms, and cook until chicken is cooked through, approximately 5 minutes.
  • Pour fragrant chicken broth over colorful vegetables, cover the skillet, and cook until the veggies are tender, approximately 10 minutes.
  • Combine the cooked pasta with the vegetable mixture, then generously sprinkle red pepper flakes for some heat before finishing with a sprinkle of tangy feta cheese.

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